Beetroot leaf subji and stem salad

Wash and chop both leaf and stem. In a heated kadai add little oil, jeera and mustard. Once they crackle add leaves, turmeric powder and salt. Saute for about 5 to 7 minutes in medium flame. Finally add a little grated coconut and one chilli. Mix well and it taste similar to red amaranths. The stem I have added a little oil and jeera. Once jeera splutter add chopped stem little salt and cook till it becomes tender. I have finally added a little lemon juice and served as salad.

Kundru pulav (ivy gourd)

Kundru pulav(Kundru bhath) getting ready in pan for lunch. It requires a very few ingredients and only a few vegetables like potato, tomato, onion, green chili and star of the show kundru(ivy gourd) and little Jeera, coriander, red chilli, garam masala, cinnamon stick, saunf, salt and turmeric powder. It hardly takes 30 minutes to make this delicious lunch or dinner dish. Kundru pulav or kundru bhath is one of the best loved rice preparation. It's best made in thick bottomed pan.

Ingredients
Basmathi rice 2 cup (wash and keep aside for half an hour)
Ivy gourd(Kundru) 10 slit into thin slice
Potato two peel and slit into thin slices
Onion one thinly sliced
Tomato one
Green chilies two cut into halves
Ginger a small piece cut into thin slices.
Ghee two teaspoon
Jeera powder 1 tsp
Coriander powder 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Salt as required
Cinnamon stick one small piece
Saunf a little

Method of preparation

In a thick bottomed pan pour oil or ghee add cinnamon stick, saunf, onion, ginger and sauté, add potato cook for a few minutes now add ivy gourd and allow it to get roasted. When potato and kundru turn mild golden brown add turmeric, Jeera, coriander and red chilli powder. Mix well add basmathi rice and evenly coat vegetables and dry masala. Let it absorb all masalas. Add tomato and water 3 1/2 cups. Add salt and mix gently. Close lid and cook in medium flame. Let it cook till rice becomes long and bend. Finally add ghee and mix well. Serve hot with raitha or mirchi ka salan. This rice preparation is best suited for lunch box and when you have guests at home.

Jeera pepper rasam and arbi dry roast

Jeera pepper rasam and arbi(chembu) curry for lunch. Rasam is an integral part of South Indian cuisine. There are many varieties of rasam. Today I have made rasam with black pepper and jeera.

Ingredients

Ripe tomato two
Jeera and pepper one teaspoon each
Tuvar dhal two tablespoon
Turmeric 1/2 tsp
Red chilli powder 1/2 tsp
Rasam powder 1 tsp
Tamarind a small lemon sized
Salt as required
Chopped coriander leaves a little
Hing powder apinch


Method of preparation


 *Boil two ripe tomatoes by adding a pinch of turmeric. Once well cooked remove skin and smash tomato  with hand or blender.

   * In another tiny vessel cook a small quantity tamarind with just enough water. Once boiled cool tamarind and extract its pulp.                

   *In a dry pan add a teaspoon Jeera, pepper, few curry leaves, and two tablespoon tuvar dhal one after the other and in medium flame roast it till you get roasted aroma. Grind it to a coarse powder.    

 In a large bowl pour tomato puree, tamarind pulp and three cups water allow it to boil, add Jeera pepper powder a half teaspoon red chilli powder, a little hing and salt. Bring to boil. In a small pan pour a little ghee add mustard, and one dry chilli. Once mustard crackle pour tadka on top of the boiling rasam. Garnish with freshly chopped dhaniya patta(coriander leaves.


Arbi dry roast.

Ingredients

Arbi(chembu) 250 grams
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Hing a pinch
Besan 1tablespoon
Salt as required
Oil two teaspoon
Mustard 1/2 tsp
Methi 1/4 tsp
Red chilli half broken
Curry leaves a few

Method of preparation


In pressure cooker cook 250 grams arbi by adding water. Once cooked remove skin and cut into halves. Add 1/4 tsp turmeric, red chilli, hing, salt and mix well. In a heated pan pour oil add mustard and methi a little each. Let it crackle add a few curry patta. Now add arbi and rest of the dry masalas. In slow fire allow arbi to get roasted. Add one tablespoon  besan. Mix gently and further let it roast for five minutes.          Serve with rice.